SPINACH & RICOTTA STUFFED PASTA SHELL BAKE
SERVES 4 PREP + COOK 1 HOUR + COOLING
500g large pasta shells
500g spinach, stems removed
600g firm ricotta
2 tbsp finely chopped fresh flat-leaf parsley, plus small leaves to serve
1 tbsp finely chopped fresh mint pinch ground nutmeg
2²⁄ cups (700g) bottled
3 tomato pasta sauce
½ cup (125ml) vegetable stock
¹⁄ cup (25g) finely
3 grated parmesan
1 Cook pasta in a large saucepan of boiling water 3 mins. Drain. Cool 10 mins. Transfer to a tray.
2 Meanwhile, preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish.
3 Boil, steam or microwave spinach until wilted. Drain. Rinse under cold running water. Drain. Squeeze excess liquid from spinach, chop finely.
4 Place spinach, ricotta, herbs and nutmeg in a large bowl. Stir to combine. Spoon mixture evenly into pasta shells.
5 Combine sauce and stock in a jug and pour into oiled dish. Place filled pasta shells in dish. Sprinkle with half the parmesan. Cover dish tightly with foil and place on an oven tray.
6 Bake 50 mins or until pasta is tender. Remove foil, bake a further 10 mins or until golden. Cool 10 mins. Serve topped with remaining parmesan.